Tamarind kernel powder

Tamarind Kernel Powder, generally known as TKP consists of mannose and D-galactose. Tamarind seeds are mechanically ground to powder, conserving their nutritious properties. After this, these seeds are roasted and decorticated. The kernels of these seeds are separated by color sorter to obtain rich tamarind kernel powder.
Tamarind Kernel Powder Consists Of :
This Powder is odorless and is creamish white in color
Moisture Content : 06 to 12 %
Crude Fibre : 01 to 02 %
Protein : 10 to 20 %
Viscosity : 2800 CPS in 3% solution
Color : light creamy
PH of 5% slurry : 6.0 to 7.0
Sieve Value : 100 mesh 100% w/w passing
Sieve Value : 200 mesh 99% w/w passing
Sieve Value : 300 mesh 99% w/w passing
Ash Content : 01 to 03 %
Tamarind Kernel Powder has a high water absorption capacity
And high viscosity over a broad range of pH
Usage In :
Sauces
Curries
Syrups
Beverages